Chocolate Pecan Puddle Cookies

2011 February 8

I guess there was a big game, maybe even called a Supergame, this past weekend. I am referring to the Superbowl. With my lack of chat on the subject you could probably tell I didn’t give a fig. I was a little more into football last year but have since given up. I just don’t care.

I even thought to post a wrap up of some of my past recipes that scream Sunday football and parties. Nah.

Greg and I continued this past weekend declaring that the Supergame was on or that we were going to check our face page (facebook) poking fun at what an aging parent or grandparent might call both the social network site and event. Imagine what twitter might be mistakenly called. Things like that make me laugh. I can’t wait to be at that phase of life, purposely and not, confusing socially relevant items and whatnot.

How about a cookie recipe? It’s one that I’d heard a lot of fuss (and for good reason) about from Heidi at 101 Cookbooks. She’s well-known in my world and the “foodie” world for her amazing ability to share fantastic recipes, stories and photos. Pure inspiration.

Now these puddle cookies are based on only 6 ingredients with most of the flavor from nuts (walnuts were her choice but I had pecans). I have the feeling that any nut would suffice and be quite tasty. If you aren’t a fan of cookies based on nuts, don’t expect to go gaga over these. You know my affinity for treats that go well with a cup o’ Jo…not my current coffee because it is rather unsavory but now I know not to buy this brand. These are unique morsels that I think you’re going to enjoy. Have a wonderful day!

Place the pecans (or walnuts) on a baking sheet and bake for about 5 minutes or until the pecans are lightly browned. Keep an eye on these-they will burn easily. Cool and finely chop.

In a large bowl, mix the powdered sugar, cocoa and salt. Add the cooled nuts, egg whites and vanilla. Mix until well combined.

Line a baking sheet with parchment paper or a baking mat and drop the batter (about a tablespoon) far apart from one another. Bake 11 to 13 minutes. The cookies should be puffed, cracked and matte when done. Place on a cooling rack for several minutes then enjoy.

Smile. I loved reading this post (and seeing Greg’s comment). You two sound just like me and Ryan. I only wish we had made these cookies. They look yummy, and I love the name. Thank you for sharing your sweet treat with me. I hope you are having a happy and warm Wednesday night.

Those are so easy I simply must try them out soon! Plus, cookies are one of the few sweets that work well in a two person household, when you’re trying not to see just how few hours it will take to eat the entire batch. I usually freeze at least half of any batch and I think they actually taste better a couple weeks later when I remember that I’ve put them in the freezer and ta-da, a treat!

Get Updates

Search

Hi, I'm Annie and I'm hungry. You can find me near Seattle these days (previously Minnesota and Indiana), cooking and sharing worthwhile recipes with an occasional bit about remodeling & designing homes and refurbishing furniture. This blog mostly documents my experience in the kitchen from 2008 to 2014 with sporadic posts after that era. You can find me at thewitsblog.com, emandwit.com or Instagram today.